Shepherd's Pie (Asia and Sue)

After browning the meat (half lamb-half hamburger) .....
Add it to the vegetables and rue mix, add the beef stock....
Put that mix in the bottom of a cassrole dish. Then make the mashed potato-parsnip mix.
Put the potatoes and parsnips on top of the meat and veggie mix. Bake until golden on top, about 30 minutes at 350 F.
It should have a nice crunch on top when you serve it.

1 lb beef / lamb
5 oz chopped onion
3 tablespoons butter or oil
3 cloves garlic, minced
1 3/4 cup stock
1 teaspoon flour or cornstarch
1 tablespoon Worcestershire sauce
thyme, salt, pepper, curry, cinnamon, nutmeg and ginger
2 lb potatoes and parsnips
1 cup milk (about)
3 oz butter
1 tablespoon grated dry cheddar(optional)
1 tablespoon grated Parmesan(optional)

Cook onion in the fat until soft. Add the meat and garlic, stirring well; then raise the heat so that the meat browns. Pour off any surplus fat.

Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid.

Let it bubble to a rich sauce, adding the various flavorings to taste.

Meanwhile peel, scrub, and boil the potatoes and parsnips.

Mash (leaving lots of chunks) with the milk and butter, seasoning to taste. Put the meat into a shallow dish.

Spread the mashed potato on top. Scatter the cheese over(if desired), and brown under the broiler at a moderate heat, or at the top of a hot oven.